a culinary festiva
Good food is a tradition that in Mali Lošinj is kept alive over time thanks to the careful combination of the flavours of the land with those of the sea. Some of the typical dishes of the island are the “buzzara” prawns (prawns pan-fried with tomatoes, garlic and white wine), the “pasticada” (veal rump marinated in vinegar and cooked with onions and red wine), and sea bream roasted with chard. Not to be left out is lamb cooked in a “peka”, which is a traditional oven, the “pogaèa”, which is unleavened pizza, and roasted octopus. Among the desserts, it is impossible to ignore the “palacinke”, which is a kind of crêpe, and a cream caramel called “rožata”. The choice of wines and liqueurs is also excellent with the most famous being, respectively, a red wine called “dingac” and a plum grappa called “slivoviz”.
The traditional cuisine is celebrated in April with a festival that aims to promote the island’s gastronomy: it is an event that also involves restaurateurs who propose specialties based on a theme chosen for the occasion. The final act, a gastronomic show, is held in the main city square.
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